How to Make Pemmican Out of Wild Game - the Traditional Food of the Voyageurs & Currier Du Bois

[@JimBairdAdventurer]

Thanks a lot for watching! This liberty pemmican turned out great! The best tasking I’ve made to date. Please like this video and subscribe to my channel to see more.

[@vladimirpoutine4140]

Do Your Itself Pemmican is on the list for tmr. Thanks Jim.

[@pamalvestad3848]

Thank you for sharing. Not as hard as I imagined. Huddys little facial expressions are priceless.

[@bonniepelletier9990]

Well that’s doable! Thank you for the tutorial 👍 Hudson is a mimi Jim! He even lets you know if he’s enjoying his food with the little sounds he makes, just like his Daddy! Adorable 👶

[@debraervin5773]

I thought the same thing about Hudson when I saw his little face. 👶🏼

[@JimBairdAdventurer]

Haha, aww, ya he’s so cute!

[@JimBairdAdventurer]

Haha, he does, he’s so cute!!

[@lizetearruda3196]

What a beautiful little boy he looks like you. You have have two beautiful boys God bless you and your little Family.

[@JonPaddles]

Thanks for sharing your process for making it. You made the instruction simple enough that anyone can follow.

[@argentorangeok6224]

Thank you! Gonna start bicycling county roads and exploring. All day trips. This will be perfect.

[@ianstuart5660]

You will?

[@Brinb]

Great recipe. Thank you for the video. God bless you and your baby

[@kimberlyzamora4437]

The look on Hudson's face was priceless. Lol ❤️

[@nathanmullins836]

What did the buffalo say when her kid left for school…. Bison

[@sparlings9388]

I just re-watched your season of alone. So cute you saying you want to propose to your girlfriend and buy a house. Been following you and Tori for years now and seeing you guys living this beautiful life you have made for yourselves and your two beautiful children just makes me so happy and inspires me. So much love to your beautiful family. Love the videos and y’all are badass. ❤️🌺🇨🇦✨🥰

[@JimBairdAdventurer]

Aww, thanks so much and that is exactly what we did! I got married, bought a house and started a family.

[@ReasontoLiveAdventures]

I’m definitely trying my hand at this recipe. I’ve seen this recipe many times in books, but seeing it done on film has definitely inspired me to try my hand at making my own batch. Cheers to you and your family.🤙

[@JimBairdAdventurer]

Nice, I imagine it’ll turn out well. Thanks a lot for watching.

[@bigwoodsbythesea7296]

The clearest directions on making good pemmican I have found on the net. My next batch should be better. Thank you.

[@JimBairdAdventurer]

You’re welcome! Glad you found it helpful

[@markcummings6856]

Excellent video. Going to have to try that! Thanks

[@joiscara7191]

So grateful for the recipe, I’m making this next week for a weekend hiking trip.

[@JimBairdAdventurer]

If you use fresh blueberries it’s way better

[@lilianebangay6221]

thanks for teaching us the process .... The little one sure is cute .growing quickly

[@larrygorst8749]

What a Sweetheart. I Love your Kids. Thanks for sharing.

[@mamabearadventurer]

Thanks! I have been waiting since last year for this one!! Hope to try it soon.

[@JimBairdAdventurer]

No problem, enjoy

[@raystravel8325]

Not many people know of this very smart Prepper food. Thanks for sharing this.

[@anthonypayne2526]

OMG your son's face when you fed it to him!!! LOL. Kids are great.

[@JimBairdAdventurer]

Indeed they are haha. Thanks a lot

[@sherrierifenberg2199]

Always wanted to know how to make pemmican! Thank you!

[@JimBairdAdventurer]

You’re welcome!

[@pacificbushcraftandfirecra6358]

Yummy... Yummy... in the tummy! Thanks for sharing your recipe JB! Good stuff!

[@shyamlynn243]

Excellent, thanks Jim The Adventurer !! I remember watching you eat this in your videos last year. I hear its a staple. Thanks again, I will soon be making some for us here. Cheers.

[@jpnebel]

Can't wait to try this!!!! Thanks for sharing

[@aaronb8425]

Man looks delicious!!,and the little guy is looking loving it!

[@JimBairdAdventurer]

Thanks!

[@ifonlyseethrumyeyes8957]

I just keep saying "WOW"

[@marygordon3032]

Thank you Jim l’ve never seen it made, awesome! 👏👏👏👍👍👍✅✅✅🤩🤩🤩💯💯💯

[@JimBairdAdventurer]

Thanks very much

[@davidmontano4760]

Awesome brother! I really like your channel! It's phenomenal

[@JimBairdAdventurer]

Big thanks!

[@johnmccormick175]

Thank you..something i was curious about.

[@JimBairdAdventurer]

You’re welcome!

[@michaelzlab]

Thanks Jim. I have been wanting to try this!

[@JimBairdAdventurer]

You’re welcome

[@Youtuberkit7]

Thanks bro that’s delicious

[@lizetteroussel8831]

Not seen it done this way. Looks great! So now you re ready for the next adventure right? I like your videos jim. I cannot do what you do; so i would never have seen what youve shown. Thank you. Best REALITY show today really. Nature is always the best reality show. Added to your wit, musical voice, humor, knowledge, and family bonds? Yes, its all in there! and the action packed moments too; makes for those of us who cannot be part of that world, grateful. You have learned well and exibit many skills. Soul hugs brother friend and the very best to tori n the boys as well.

[@JoeandAngie]

Good collagen in the connective tissue...

[@robintheoutside]

Thanks for sharing this. We've made homemade protein balls and have been looking for some ideas on homemade stuff we can snack on during the longer trips! This is it!

[@JimBairdAdventurer]

Nice! Enjoy

[@Havenwyck_Media]

I love this. Going to make it for certain!

[@kimmieskuisinehomesteading1575]

Awe Hudson is so cute 🥰

[@JimBairdAdventurer]

Thanks, ya he sure is!

[@xsilverdazex1524]

Wow Hudson looks soooooo much like you. Little slim Jim ha ha.

[@JimBairdAdventurer]

Thanks lol, he’s a lot cuter

[@unclebilloutdoors136]

I was so sure the little guy was gona bust out with a " Yaaaaaaaaaaaaaaaaaah!

[@JimBairdAdventurer]

Aww, that would have been adorable! Not too long till he does.

[@finpainter1]

Sounds good ,i'll have to try that

[@JimBairdAdventurer]

Ya, definitely try giving it a shot. I used frozen blueberries this time but unfrozen tastes better though more expensive unless you pick them and of course wild are the best by far.

[@lindapetersen1800]

The Man of the HOUR IS JIMBO looks great to me JIMBO !!! You know the way your doing it is gluten free also !!!

[@JimBairdAdventurer]

And keto friendly!

[@davidrobertson606]

Neat

[@alexafernandez3863]

uffff alot of work........good job jim

[@JimBairdAdventurer]

Thanks! A lot of time goes into the drying process particularly. Gives you a window into the scale of the pemmican trade back in the fur trade era.

[@Katelyn-od4oq]

Yummy 😋

[@joetexas1546]

SWEET!

[@Tiffanyhover7419]

Your Son is the absolute CUTEST little guy!

[@barbaralockett2956]

Hi Jim, wow, the Pemmican looks great, I see you guys eating it on different adventures, don’t know if I’ll ever make any but it sure look’s tasty.

[@JimBairdAdventurer]

Thanks, ya we like it but it can be a bit of an acquired taste, particularly when you eat it while being hungry in a trip you start to really like it.

[@zeldarobinson3382]

Awesome thank you you

[@KC-ye6yn]

Great video!

[@JimBairdAdventurer]

Thanks

[@jayheinrich5207]

Hud has your morning hair going! 👍 take care!

[@flamensherd]

Thanks for this tutorial! it's a very easy way to see the entire process! do you think this would work with supermarketd beef?

[@LeandreMarquisOutdoors]

thanks, i will try it for sure :)

[@kimberlyshalaby1134]

I'd like to try a sample. I've never heard of it until you & Ted. I can see where it would sustain a person if they were stranded. I don't have any of these ingredients. The wildest game here is a black bear paw print off my back porch. hehe I haven't seen my deer this year yet. Well, actually the ones who routinely come through my yard to jump the fence to get over the hill to the river. I can get blueberries. Thank you for sharing this recipe. This was neat!

[@JimBairdAdventurer]

You’re very welcome, you may want to try beef 🥩

[@mattharte7334]

I made pemican several years ago it was supposed to be Shackleton’s recipe and I think there’s a batch of it is still, hiding somewhere in my freezer. We used it In Finnish Lapland to make hoosh and it all tasted quite good.

[@JimBairdAdventurer]

Cool!

[@derekpaterson603]

nice, pretty easy ill have to try that out. did i miss something tho ?. i seen you melted down the package of lard, but what happened to the fat chunks you melted down ? was that just to show 2 different methods you can use ? great video. thanks for the share.

[@jq7323]

You strain out the entire thing using either a sifter like he used for the meat/blueberries. Or you can use cheesecloth.

[@tWoforgamenot1]

cool :)

[@Gumby56]

YUM😎

[@JimBairdAdventurer]

Thanks

[@Deanzphx]

Awesome. Vitamix for pemmican

[@MiscMitz]

Never tried this before but looks good

[@JimBairdAdventurer]

Thanks, ya you should give it a shot.

[@susiethomas6909]

Hello! Can I use beef tallow instead of lard in this pemmican recipe? It looks so good!

[@jq7323]

Beef tallow is recommended over soft fats.

[@starstray4326]

Hi friend! Why didn’t you just dehydrate the berries and then blend the dried berries?

[@ianstuart5660]

You do?

[@Deanzphx]

😢 please add the connective tissue back. But youre giving gold to the dog ha

[@marianfrances4959]

Awesome! Best thing I ever ate was Bison and Saskatoon berry pemmican! 👍😎🇨🇦

[@JimBairdAdventurer]

That would be great to try!

[@Tofu_Pilot]

This is the saddest meal report in the history of food review. One assumes you have heard of fruit? Man, you should see vegetables, wow, they are amazing. Try one of those and then compare it to a gnarly block of rotting carcass and lard mixed with berry. Soon you'll see there is an entire rainbow of colors and flavors out there.

[@CarnivoreStork]

Would it be better mixed in with a small amount of salt, for a better preservative and to keep your sodium up on hot summer days?

[@JimBairdAdventurer]

Traditionally there wasn’t any salt added to it, I’m not sure if a little bit would make a difference but it will last as is for 3 months and not problem on hot summer days either. In cool temps it can last for a lot longer.

[@Mr1badb0y]

Howdy, just watching this for the first time. At the beginning you rendered a bunch of fat and poured it into mason jars. It then solidified into white paste. When you add the fat to the pemmican you say you are using hardened pig lard. Can you use the rendered fat from the meat as a substitute for the pig lard?

[@JimBairdAdventurer]

The paste is actually called tallow. IRS rendered beef fat. It’s the same thing as lard essentially although lard is from a pig. Around the kidneys and loins of a cow or sheep, the hard, raw un rendwred fat is called suet.

[@Gawonii1Austencao]

Do you season the meat at all? Is there any type of salt or seasonings in the pemican at all?

[@JimBairdAdventurer]

I didn’t this time but I’ve added a little salt before. Usually there’s none and there want traditionally as far as I know.

[@Gawonii1Austencao]

@@JimBairdAdventurer Have you ever thought of using coconut oil as a lard base?

[@kimvanhorn6422]

what did you make the tallow for?

[@nissman1753]

The vitamix is the key! Before I got one I was using a food processor and the texture wasn’t as fine haha

[@OutNaboutwithSwiift]

3:18 cinnamon challenge😂 great video though appreciate the tutorial

[@charlespirate1]

How does it taste?

[@stevenhall9349]

I wonder if you can use strawberry jam, also, can you put dehydrated carrots and potatoes in it like powdered potatoes?

[@JimBairdAdventurer]

I imagine you could if you dried it out well enough

[@terrydietzler4096]

Excellent video. Question: Won't the tallow or pork fat become rancid if not kept cool? Also, the berries stuck to the parchment paper like glue :(

[@claudelabelle7099]

Great tutorial Jim, I'm been thinking of making pemican, now I definitely will. When you dehydrated the meat other than salt, did you add spices. ?? Also, a perfect example of DNA at work, your son is a carbon copy of YOU.... So cute... Thanks again Jim...

[@robgilbert4556]

If you want the long term storage pemmican recommend using suet hard beef fat and a ratio of 50 meat 45 fat and 5% berries. If done right will last 25 years at room temp no fridge. If short term this would be fine as lard goes rancid faster.

[@bonilsson3161]

Nice instructional video, will do something similar for my trip to northern Sweden in late summer/fall. Are you going to paddle the Bonnet Plume? Part of Peel river too? That was a dream for me a long time ago but never happened, it was going to be very expensive to do it from Sweden and also very hard to get time off enough and a willing friend. I am looking forward to see that video, thats for sure.

[@angler2058]

👍👋

[@dennislindenpellinge]

👍👍😃

[@dsmith9572]

So, dehydrate lean meat at 170F, berries at 130F. Grind each of these to powder. Sift tissue from meat powder. Mix equal parts powdered meat, powdered berries, and melted lard (or suet). Pout it out flat, cool in refrigerator. Store at room temperature.

[@JimBairdAdventurer]

You just gotta make sure the meat is really dry, like brittle. You don’t need to sift out the connective tissue either as it does have some health benefits apparently. I recently put out another (better) video on the process.

[@nicolecoulter1516]

i just put my first small batch in the fridge. The beef isn't as powdery as your bison. I wonder if it dehydrates differently?

[@JimBairdAdventurer]

I just cut it very thinly and dried it for a long time until it was brittle. I could also be because it’s leaner

[@nicolecoulter1516]

@@JimBairdAdventurer Thanks, maybe mine should have been a bit drier. I just had some it was awesome. Thanks for posting the video

[@JimBairdAdventurer]

Sounds like it, that’s fine but It just won’t last as long if it’s not as dry.

[@johnj620.]

👍👍🤠🍻

[@JimBairdAdventurer]

Thanks

[@susanlamendeau2344]

Di you store it in fridge or freezer and how long does it last if not refrigerated?

[@JimBairdAdventurer]

I just store it on the shelf. It will last minimum three months outside in the summer. It has the same shelf life basically as lard in the grocery store which is not refrigerated there.

[@susanlamendeau2344]

@@JimBairdAdventurer thank you

[@AuditorsUnited]

pro tip you dont need heat you can use just a box fan

[@C.Chandler_May]

"Cooking With Jim". Needs to be a thing.

[@JimBairdAdventurer]

Thanks, I’m not the best cook around however

[@C.Chandler_May]

@@JimBairdAdventurer You've mastered Oatmeal..

[@johnhine8725]

Dude Hudson is going to be just like you, keep up the good work. I am going to try this, I used to just by jerky but it seems like cheating, plus its expensive. It would be cool to grab some protein on a long fish float. I bet it keeps a long time.

[@Flowergurl2000]

Maybe dehydrate the berries whole. Good video, Jim.

[@JimBairdAdventurer]

You’re still going to have to powderize them, anyways, last time when I put them in a bag and crushed them by hand they dried a lot faster

[@mackdog3270]

Would adding salt and pepper be worth doing? I know it wouldn't be traditional, but if you have it, why not.

[@JimBairdAdventurer]

Sure, ya go for it not sure how it would mix with the berries but you dint need to add berries.

[@NatureBound]

Looks like bear sh!t lol. Thanks for showing us how you make it.

[@JimBairdAdventurer]

lol, pretty much

[@kevinscudamore2711]

👍🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@JimBairdAdventurer]

Thanks

[@debraervin5773]

Interesting. Is this a northern thing or a trail thing?

[@JimBairdAdventurer]

I believe it started primarily with more northerly indigenous people and was made in large amounts on the northern planes to fuel the fur trade which primarily took place in Canada so, I suppose it’s a more northern US states and Canadian thing but not to many people eat it anymore

[@debraervin5773]

@@JimBairdAdventurer Wish my granddad was still around to ask if he ate it. He was a fur trapper in Georgia (USA) in the early 1900s.

[@MNHealey]

New series: "Cooking with Hudson."

[@JimBairdAdventurer]

Aww lol

[@Tyrannocaster]

"Hardened lard" sounds hydrogenated to me. Tallow is hard at normal room temp; actual lard, not so much although it does better than butter.

[@JimBairdAdventurer]

Ya, so this is hard at room temp. You have to eat it up to melt it. The final product needs to be hard like a bar to be able to effectively transport

[@superstonystogie7213]

Use 50/50 suet and lard. Holds better consistency and leaves out the berries so lasts longer. Survival food isn't supposed to taste good to keep you from eating it all and only using when u need

[@JimBairdAdventurer]

Great tip, you mean tallow right? Like rendered suet? It’s not just a survival food, it’s what I take with me for daily intake on expeditionary trips, not just emergency rations. So, if it’s about the same amount of work to make it taste good rather than bad, why not?

[@superstonystogie7213]

@@JimBairdAdventurer I believe suet is a specific type of fat/tallow that you get surrounding the kidneys of the animal. It's much more solid

[@nissman1753]

Using muffin tins works good, you end up with pemmi pucks!

[@JimBairdAdventurer]

Great idea

[@davidhennon3322]

It's equal parts powder:fat. You get crumbly if it's too"dry".

[@JimBairdAdventurer]

True but I’ve never had issues with equal parts powdered meat, powdered berries and animal fat. Less fat and it’s crumbly. Got the recipe from a friend who’s Alberta Métis.

[@907-q7u]

Mmm... meat milkshake.

[@DukeAllMighty]

👀🐺

[@JimBairdAdventurer]

Lol

[@hansjohansson8053]

👍🇸🇪❤️

[@Kenniii3]

That connective tissue is what your connective tissues are made of. It’s really good for you.

[@JimBairdAdventurer]

Thanks!

[@TLAR24]

❤️🇨🇦👍🏻

[@JimBairdAdventurer]

Thanks

[@TheGrantAlexander]

You say delicious pemmican, but I have seen you eating it on your trips and you never seem to jazzed about it! lol

[@JimBairdAdventurer]

This batch with blueberries is good, the one with store bought sour raspberries was not so good

[@TheGrantAlexander]

@@JimBairdAdventurer maybe one day I'll give it a shot 😁

[@karmas.busdriver]

Not to be harsh, but your drying temp starts breaking down the fatty acids ruining the nutritional value at 150. 135 will produce a higher quality survival food.

[@palletcabin-YR_Author]

I’d rather have Nanaimo squares. Just sayin'.

[@JimBairdAdventurer]

Lol, fair enough. Still Canadian at least.